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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-30-2015, 08:30 AM   #1
damartin
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Default First whole pig

Hello brothers,
I've got a MC PR42 and will be roasting my first porker. Thinking about stuffing the thing with some kind of link sausage, maybe a chicken.
What my main concern is, what spices or rubs to use and even more important, how to prepare. Do I de-bone as much as possible including remove the ribcage?
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Old 09-30-2015, 09:15 AM   #2
daninnewjersey
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This is one I did not too long ago. You really don't need to do much to them other than wash off any excess blood and crap and then pat dry. I rub down with a little olive oil, start drinking the beer, and cook about 250-ish. You really don't need to add stuff to the inside if you don't want to.....
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Old 09-30-2015, 05:33 PM   #3
Diesel Dave
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Skin on or off?
No no need to de-bone anything, it comes apart real easy when it's done.
Rubs are really a waste of time on a whole hog in my experience. The cook is too long and the rubs will usually burn and ruin your cracklins.

Yup 250 or so and let her ride...................tasty as all get out when it's done
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Old 09-30-2015, 06:23 PM   #4
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Quote:
Originally Posted by daninnewjersey View Post
This is one I did not too long ago. You really don't need to do much to them other than wash off any excess blood and crap and then pat dry. I rub down with a little olive oil, start drinking the beer, and cook about 250-ish. You really don't need to add stuff to the inside if you don't want to.....
^ THAT is one pretty pig!

Edit: to OP's question, naw don't worry about deboning, jusy olive oil & salt on the skin and your favorite pork rub on the inside; I'm partial to Oakridge rubs or Byron's. There is a realiy neat vid on the www that shows how to prep for a foil wrap, just search on "whole hog foil wrap"; I find domestic hogs only need a couple hours of smoke before wrapping to get that super mahogany color.

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Old 09-30-2015, 10:20 PM   #5
gtr
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Are you butterflying or doing racer style or some other way? I do racer style in my offset. A couple heads of cabbage to protect the ribs and loins from overcooking.

I'll rub the skin down with oil and hit the inside generally with s&p, maybe onion and garlic powders, sometimes I'll use a rub. I injected the last one with the Chris Lily injection recipe (salt cut in half) with great results. I foil the piggy a little bit before I hit the color I like.

To me it seems that what's really going on when cooking a pig is fire tending. That's key IMO. If the fire's good all the way through you should be fine - just allow enough time and put in a buffer of at least an hour maybe 2.
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Old 09-30-2015, 11:20 PM   #6
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I'm hoping to do a whole hog one day. Probably make up a lean too spit to lean over the fire. I seen it done once, and it was a sight to see for sure.
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Old 10-01-2015, 07:53 AM   #7
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This is the second one I did. The first I tried to do in the ground and it was an epic fail. This one we just washed out and then rubbed it down inside with some of our favorite rub (I don't remember which, sorry). Put olive oil on the outside, but probably not enough. This one was small, so it didn't take too long to cook. It was quite tasty.

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Old 10-01-2015, 08:00 AM   #8
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Quote:
Originally Posted by gtr View Post
A couple heads of cabbage to protect the ribs and loins from overcooking.
It makes for a great Mad Scientist reveal moment when you pull the cabbage too

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Old 10-01-2015, 11:45 PM   #9
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All I did was inject it 50/50 red vinegar & apple cider. Rub down with grapeseed oil & rubbed inside and out with a bit of salt. Pinned a double folded length of aluminum foil down the inside length of the loin meat with skewers to protect from drying out). Put 80 Lbs.r on MC PR60 @ 250° to 300° for 9 hours (1 hour per 10 Lbs. + 1). It was very, very good!
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Old 10-02-2015, 02:48 AM   #10
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Beautiful presentation, I would have enjoyed sharing that with you.
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Old 10-02-2015, 05:36 AM   #11
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Quote:
Originally Posted by Trailer Trash View Post
All I did was inject it 50/50 red vinegar & apple cider. Rub down with grapeseed oil & rubbed inside and out with a bit of salt. Pinned a double folded length of aluminum foil down the inside length of the loin meat with skewers to protect from drying out). Put 80 Lbs.r on MC PR60 @ 250° to 300° for 9 hours (1 hour per 10 Lbs. + 1). It was very, very good!
It's been a few years since I got to partake in a pig picking. The meat on the whole pig is so tender and juicy it is unbelievable. Beautiful job!
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Old 10-02-2015, 09:57 AM   #12
gtr
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I think it's scientifically impossible to not have fun at a pig roast.
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Old 10-02-2015, 04:30 PM   #13
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I'm doing my first at the end of the month. Getting excited. Just need the metal parts

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